今年四月在蒙大拿寿司店吃羊肚菌二人死40人病的原因真相大白，不是羊肚菌的问题，而是生的羊肚菌没有加热烹调就包寿司
卫生官员确实澄清说，戴夫寿司制作羊肚菌的方式可能导致了疫情的爆发。 调查结果表明，4 月 17 日，当文图拉夫妇这家餐厅就餐时，蘑菇并未煮熟，只是腌在未煮沸的酱汁中。 FDA 对同一时间从同一供应商收到羊肚菌的另外六家餐馆进行的进一步调查显示，所有餐馆都报告烹饪或炒蘑菇，并且没有消费者报告生病。
The health officials did clarify that the way Dave’s Sushi prepared the morel mushrooms could have contributed to the outbreak. The findings indicate that on April 17 — when the Venturas visited the restaurant — the mushrooms weren’t cooked, only marinated in a sauce that hadn’t been boiled. A further investigation by the FDA into six other restaurants that received morels from the same supplier during the same time showed that all reported cooking or sauteing the mushrooms and that no consumers reported being sickened.
Meanwhile, according to a report from the Gallatin City-County Health Department, a routine restaurant inspection earlier this week found more health code violations at the embattled restaurant accused of serving the toxic morels.
Dave’s Sushi was cited twice on Tuesday when an inspector noted unsafe temperatures in a sample of raw fish and problems with the restaurant’s dishwashing machine, the report said. Both issues were corrected on-site Tuesday.
However, health code violations have been an ongoing issue since the state began scrutinizing the restaurant after the food-poisoning deaths. Records show that inspectors have found 22 violations during the seven inspections they’ve made at Dave’s Sushi since management voluntarily closed in April. The restaurant reopened on May 25.
